Fall Harvest Muffins Recipe

I really enjoy turning on the oven and baking cookies, muffins, breads and then licking the bowl, of course.  A friend gave me this recipe and these muffins have apples, carrots, dried cranberrries and nuts all baked into yummy, healthy goodness. I changed the recipe making them healthier and made notation of what I changed.  These are great for breakfast or post snack run too and since it makes 18 you don't have to worry about muffin math and "someone" eating all the muffins. They supposedly freeze great too...if they last that long.

Fall Harvest Muffins

• 1 1/2 cups all purpose flour (I substituted whole wheat flour
• 1 cup sugar
• 1/2 cup uncooked quick OR old fashioned oatmeal
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1/2  teaspoon salt
• 2 medium (2 cups) applies, peeled, cored, cut into 1/2 inch squares (I used 2 apples and with my food chopper chopped the heck out of these and didn't measure)
• 3 medium (1 1/2 cups) carrots, grated (could also substitute zucchini but I didn't try this)
• 3/4 cup dried cherries,coarsely  chopped (I used dried cranberries, Craisens, instead.)
• 3 eggs
• 1/2 cup chopped walnuts
• 1/2 Applesauce
• 1/2 cup melted butter ( 1 substituted applesauce for the butter making a total of 1 cup applesauce)
• 2 teaspoons vanilla

Heat over to 350 degrees.  Place paper baking cups into 18 muffin pan cups or spray with no-stick cooking spray.

Combine flour, sugar, oatmeal, cinnamon, baking soda and salt in large bowl.  Add apples, carrots, dried cherries and nuts; stir until well mixed.

Beat eggs in medium bowl with wire whisk. Stir in melted butter, applesauce adn vanilla.  Add egg mixture to flour mixture; stir until just moistened.

Evenly divide batter among muffin cups. Bake for 18 to 25 minutes or until toothpick inserted into center comes out clean. Cool in pan 5 min; remove to cooling rack. Serve warm or at room temperature.